For the pesto: In a food processor blend basil, pine nuts, Parmesan cheese, lemon juice, garlic and red pepper. Slowly pour in oil while mixing, then add salt and pepper. Scrape the sides and pulse a couple more times to make sure everything is well blended. Cover and set aside.

In a large skillet heat oil over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally. Then add in asparagus and cook for an additional 3-4 minutes or until chicken is cooked through and asparagus is tender.